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Pineapple Preserves

Pare the pineapples, and pick out the "eyes."

Cut in slices and stamp out the hard center from each. The large end of a pastry tube does this nicely. Cook the slices in boiling water until tender and drain off the water.

For each pound of fruit, weighed after it is ready for cooking, take three fourths a pound of sugar and half a cup of water. Make a syrup of the sugar and water, together with the juice and yellow rind of a lemon, for each two pounds of fruit. When the syrup boils, skim and put in the slices of pineapple. Let cook slowly half an hour and then store in cans. The pineapple may be canned with half the quantity of sugar given above. Prepare the fruit in the same manner. Use the pineapple water in making the syrup.